Chili Relleno Bake

½ pound ground beef                                                              ½ pound chorizo or pork sausage

1 cup onion, chopped                                                              2 cloves garlic, minced

2 cans whole green chilies, drained and seeded                     2 cups sharp cheddar cheese, shredded. Reserve ½ cup

4 eggs                                                                                      ¼ cup all purpose flour

½ teaspoon salt                                                                       Tabasco Sauce to taste

 

          In a large skillet, crumble beef and sausage together.  Cook over medium heat until browned.  Add onion and garlic, cooking until onion is soft.  Drain off grease.

          Line a 9 x 9 x 2 inch baking pan with half of the chilies.  Top with 1 ½ cups of the shredded cheese.  Add the meat mixture and top with the remaining chilies; set aside.

          Beat together eggs and flour until smooth.  Add milk salt and Tabasco.  Blend well.  Pour the egg mixture over the chilies.  Bake uncovered at 350 degrees for about 40 minutes or until knife inserted in the center comes out clean.  Sprinkle the remaining ½ cup of cheese on top.  Let stand 5 minutes before serving.  Serves 6.

 

Chili Relleno Won Ton Appetizers

2 pounds ground beef                                                             2 onions, chopped

2 cups shredded cheddar cheese                                            ½ teaspoon leaf oregano

½ teaspoon cumin                                                                   dash garlic salt

1-2 cans chopped green chilies                                               1 package won ton wrappers

 

          Brown and drain ground beef.  Combine beef, onions, cheese, oregano, cumin garlic salt and chilies.  Place a spoonful of the meat mixture onto each won ton wrapper.  Fold into triangle, sealing with water.  Deep fry 1-1 ½ minutes or until golden.  Drain on paper towels.  Serve warm.  Makes 6 dozen appetizers.

 

Italian Spinach and Beef Casserole

 

1 pound ground beef                                                               ¼ cup chopped onion

2 cans (8 ounces each) tomato sauce                                      1 teaspoon parsley flakes

½ teaspoon leaf oregano                                                          1 teaspoon leaf basil

½ teaspoon salt, divided                                                          ¼ teaspoon pepper

2 packages (10 ounces each) frozen chopped spinach            2 cups ricotta cheese

8 ounces mozzarella cheese, shredded

 

          Thaw the spinach and drains well.

          Brown the ground beef and onion, drain grease.  Stir in the tomato sauce, parsley flakes, oregano, basil, ¼ teaspoon salt and pepper.  Simmer uncovered for 10 minutes, stirring occasionally. 

          Combine the spinach, ricotta cheese and remaining ¼ teaspoon salt.  Spoon spinach mixture around the edge of a 13 x 9 inch baking dish.  Fill center with meat mixture.  Top meat with shredded mozzarella cheese.  Bake at 375 degrees for 20 minutes.    Serves 8.

 

Strawberry Satin Pie

 

1  9 inch pie shell, baked                                                        ½ cup sliced almonds, toasted

½ cup sugar                                                                            3 tablespoon flour

3 tablespoons cornstarch                                                        ½ teaspoon salt

2 cups milk                                                                              1 egg, slightly beaten

1 teaspoon vanilla extract                                                        ½ cup whipping cream, whipped

 

Glaze

3 cups fresh strawberries                                                        1 cup water

1/3 cups sugar                                                                        2 tablespoons cornstarch

 

          Cover bottom of pie shell with almonds.  Set aside.

          In a saucepan combine sugar, flour, cornstarch and salt.  Stir in milk until smooth.  Bring to a boil and cook 2 minutes, stirring constantly.  Remove from heat.  Stir a small amount of the hot filling into the egg.  Return all to the pan, stirring continuously.  Bring to a gentle boil, cook and stir 2 minutes longer.  Remove from heat and stir in the vanilla.  Cool to room temperature.  Whisk in whipped cream until well blended.  Pour into pie shell.  Cover and refrigerate at least 2 hours.

          Crush 1 cup of strawberries, set remaining berries aside.  In a saucepan bring crushed berries and water to a boil.  Cook, uncovered, for 2 minutes. Strain through cheesecloth, discard fruit and set aside liquid to cool.

          In another saucepan combine sugar and cornstarch.  Stir in the berry liquid.  Bring to a boil, cook and stir for 2 minutes or until thickened.  Stir in red food coloring if desired.  Cool for 20 minutes.  Slice the reserved berries and place over the chilled filling.  Pour glaze evenly over berries. Refrigerate at least 1 hour before serving.

 

Praline Sweet Potato Bake

3 cups cold mashed sweet potatoes                                         1/3 cup milk

¼ cup packed brown sugar                                                     ¼ cup melted butter

1 egg                                                                                        1 teaspoon vanilla extract

½ teaspoon salt

 

Topping

 

1/3 cup packed brown sugar                                                  1/3 cup chopped pecans

3 tablespoons flour                                                                  3 tablespoons melted butter

 

          I a large bowl, beat the sweet potatoes, milk, brown sugar, butter, egg, vanilla and salt until fluffy.  Transfer to a 1 ½  quart baking dish.

          Combine topping ingredients until blended, sprinkle over the top.  Bake, uncovered, at 350 degrees for 30-35 minutes or until golden brown.  Top with whipped cream just before serving.  Good hot or cold.  Makes 4-6 servings.

 

Fudgy Mint Squares

10 tablespoons butter, divided                                                3 ounces unsweetened chocolate, chopped

3 eggs                                                                                      1 ½ cups sugar

2 teaspoons vanilla extract                                                      1 cup flour

8 ounce package cream cheese, softened                                1 tablespoon cornstarch

1 14 ounce can sweetened condensed milk                            1 teaspoon peppermint extract

4 drops green food coloring (optional)                                     1 cup semisweet chocolate chips

½ cup whipping cream

 

          In a microwave safe bowl, melt 8 tablespoons butter and unsweetened chocolate.  Cool slightly. 

          In a mixing bowl, beat 2 eggs, sugar and vanilla.  Add the chocolate mixture, beat until blended.

Mix in flour gradually.  Spread in to a 13 x 9 cake pan.  Bake at 350 degrees for 15-20 minutes or until top is set. 

          In a mixing bowl, beat cream cheese and remaining butter.  Add cornstarch and beat until smooth.  Gradually beat in milk and remaining egg.  Add extract and food coloring if desired.  Pour over crust.  Bake in a 350 degree oven for 15-20 minutes or until center is almost set.  Cool on a wire rack.

          In a heavy sauce pan combine chocolate chips and cream.  Cook and stir over medium heat until chips are melted.  Cool to lukewarm, stirring occasionally.  Pour over cream cheese layer.  Chill 2 hours before slicing.  Makes  4 dozen.

 

Butterscotch Cookies

2 cups brown sugar, packed                                                    pinch salt

2 eggs                                                                                      1 teaspoon baking soda, dissolved in a little water

1 cup shortening                                                                     1 cup chopped nuts

1 teaspoon cream of tartar                                                       3 ½ cups flour

1 teaspoon vanilla extract

 

          Mix ingredients together with hands and form into a long loaf.  Cut and place cookies on baking sheet.  Bake at 350 degrees for about 12 minutes.  Allow to cool on cookie rack, then frost with chocolate or butter cream frosting.

Banana Split Cake

 

½ cup butter, melted                                                               4 bananas

2 cups graham cracker crumbs                                               1 (9 ounce) tub whipped topping

2 eggs                                                                                      1 cup chopped pecans

2 cups powdered sugar                                                            1 (4 ounce) jar Maraschino cherries, drained and cut in half

1 stick butter, softened                                                           1 (20 ounce) can crushed pineapple, well drained

 

          Combine melted butter and graham cracker crumbs.  Pat into bottom of a 9 x 13 inch cake pan.   Combine eggs, powdered sugar, vanilla and softened butter.  Spread mixture over crust.  Put pineapple on top; then sliced bananas.

          Top with whipped topping and sprinkle with pecans.  Add cherry halves and drizzle with chocolate, caramel or my carob syrup (page 23 of cookbook).

 

Brad’s Chocolate Syrup

 

½ cup melted butter                                                                4 ounces unsweetened chocolate, chopped

3 cups sugar                                                                            ½ teaspoon salt

1 2/3 cups evaporated milk

 

           Melt butter and chocolate together over low heat.  Add sugar ¼ cup at a time stirring constantly.  Add salt. Stir in evaporated milk, a little at a time.  When all is combined and smooth it is ready to serve.  Store in refrigerator.  Keeps forever.  Heat syrup if serving over ice cream.

 

Caramel Syrup

 

1 cup brown sugar                                                                   ½ cup light cream

1 tablespoon cornstarch                                                1 tablespoon bitter

 

          Combine ingredients together in a heavy saucepan.  Boil 1 minute.  Allow to cool to lukewarm or cool and store in refrigerator.

 

Tomato Bouillon

 

4 cups tomato juice                                                                 ½ bay leaf

20 ounces beef stock                                                               ½ teaspoon salt

1 small onion , quartered                                                        2 whole cloves

pinch basil                                                                               8 peppercorns

parsley and celery tops

 

          Combine all ingredients and simmer gently for 30 minutes.  Strain and correct seasonings.   Serve hot or cold.  If used hot, put a dollop of whipped cream on top of each serving.  Serves 6-8

 

Oyster Bisque

Like many soups, this tastes best if you make it the day before.

 

4 cups oysters                                                                         3 cups milk, heated

4 tablespoons butter                                                               1 teaspoon salt

4 tablespoons minced green onion                                          1 teaspoon freshly ground pepper

4 tablespoons celery                                                                paprika

4 tablespoons flour                                                                  2 tablespoons minced parsley

1 cup chicken stock, heated

 

          Drain oysters and reserve liquor.  In a heavy pot, heat the “naked” oysters until the edges curl.  Remove oysters from pot and melt butter in it.  Add onions and celery and sauté until soft.  Add flour and cook 5- 5 minutes, stirring constantly.   Stir in the stock, milk and oyster liquor.  Cook until thickened slightly.  Puree vegetables and sauce in a food processor or blender.  Add seasonings and oysters.  Use a double boiler to reheat.  Top each serving with paprika and parsley.  I like to use smoked paprika when I have it.

 

Snow Ice Cream

This is a pioneer or Amish Country recipe.  Make the milk mixture ahead of time so you will have it ready when there is a blanket of light, new snow.  It uses 1 gallon of snow but only makes 3 quarts of ice cream.  Stir gently to increase amount of ice cream.

 

1 egg,beaten,                                                            ¾ cup sugar

1 cup evaporated milk                                             2 teaspoons vanilla extract

1 gallon clean. fresh snow

 

        Combine egg and sugar; stir well with a wire whisk.  Add milk and vanilla, stirring well.

        Place snow in a large bowl.  Gradually add milk mixture to the snow.  Stir gently with a wooden spoon until blended.  Eat right away.

 

 

½ tablespoon unsalted butter                                  2 onions, diced

2 potatoes, peeled and sliced                                   1 tablespoon minced garlic

8 cups chicken stock                                               2 cups heavy cream

¼ teaspoon dry mustard                                          1 ½ cups grated sharp cheddar cheese

dash of Tabasco                                                       dash of Worcestershire sauce

salt and freshly ground black pepper                       ¼ cup chopped fresh chives

 

        Melt the butter in a large saucepan over low heat.  Add the onions, potatoes and garlic.  Cook, stirring until the onions are soft, but do not brown.  Add the chicken stock and bring to a boil over medium heat.  Reduce the heat and simmer for 12 to 15 minutes or until the potatoes are soft.

Transfer the soup to a food processor or blender.  Puree until smooth. 

Pour the cream into the saucepan, stir in the mustard and bring to a boil.  Reduce the heat and simmer for 3 to 4 minutes.  Add the pureed soup and simmer for about 4 minutes more.  Slowly add the grated cheese, stirring to melt it.  Season with salt, pepper, Tabasco and Worcestershire sauces.  Sprinkle with the chives and serve.

 

Waldorf Salad

1 cup walnut halves                                                ½ cup mayonnaise

¼ cup plain yogurt                                                  1 teaspoon prepared mustard

pinch of dry mustard                                               juice of ½ lemon

4-6 tart apples, peeled, cored   and diced                 1-2 cups finely diced celery, leaves reserved

salt and pepper                                                        2 bunches tender greens

2 tablespoons olive oil                                             1 tablespoon fresh lemon juice

 

        Toast the walnuts in a preheated 325 degree oven for 4 to 5 minutes.  Let cool

        Combine the mayonnaise, yogurt, both mustards and the lemon juice in a large bowl.  Fold in the apples and diced celery, season with salt and pepper.

        Put the salad greens in a large bowl.  Add the olive oil and lemon juice.  Season with salt and pepper, tossing well.  Divide the greens among four plates, top with apple mixture.  Sprinkle with toasted walnut and reserved celery leaves.

Buffalo Fries

 

1 (32 ounce) package frozen French fries
1/3 cup cayenne pepper sauce

 1/3 cup blue cheese salad dressing
Vegetable oil for frying

In a large deep skillet, heat 2 inches of oil over high heat until hot but not smoking.

Place the French fries in the skillet in batches and fry for 5 to 6 minutes, or until golden and crisp.

Drain on a paper towel-lined tray, then place in a large bowl; add cayenne pepper sauce and toss to coat.

Transfer to a serving platter and drizzle with the blue cheese dressing before serving.

Option: If you prefer to bake these, preheat the oven to 450 degrees F. Place the French fries on 2 large rimmed baking sheets and bake for 15 to 20 minutes, or until crisp, turning occasionally.

Remove from the oven, toss with cayenne pepper sauce, then drizzle with blue cheese dressing before serving.

 

Licorice Nips

1 (14 ounce) can sweetened condensed milk

2 cups granulated sugar

1 cup butter ( no substitutes)

1/4 teaspoon salt

1 1/2 cups light corn syrup

1 teaspoon anise (licorice) extract

Black paste food coloring

 

Combine the first 5 ingredients in a heavy saucepan.

Cook over medium heat, stirring constantly until mixture reaches 234 degrees F on a candy thermometer. (This will take approximately 15 to 20 minutes.) Mixture will turn from a pale yellow color to a golden brown.

 

Stir in anise extract and enough black food coloring to make the caramel a dark black.

 

Pour mixture into a buttered 9 x 13-inch pan and let cool. Cut into small squares and wrap each piece in wax paper.

 

Home made Sarsaparilla

Ingredients

Sarsparilla root (roughly 1/2 ounce)
1 tablespoon of licorice root
1 qt. water
2-3 teaspoons of dried Stevia leaf (or 3-4 Stevia teabags)
2 qts. carbonated water

Add the sarsaparilla and liquorice to a quart of water and allow to simmer for roughly 45 minutes. Make sure you don't actually allow the mixture to boil because this will make it bitter. Add in the Stevia and simmer for another 15 minutes.

Strain the plant material and put the pan back on the burner. Simmer this at a very low heat and wait for the liquid to reduce to half the level. Take it off the heat and then use a cheesecloth to strain it. You'll then be left with 12 ounces of concentrate which then needs to be refrigerated. Once this is done you can add two ounces and add it to 10 ounces of carbonated water. Then add the Stevia extact to taste, but only if you wish. This will provide you with six big glasses of root beer.

 

 

• 6 cups white sugar
• 3 1/3 gallons cold water
• 1 (2 ounce) bottle root beer extract
• 4 pounds dry ice

DIRECTIONS

1. In a large cooler, mix together the sugar and water, stirring to dissolve sugar completely. Stir in the root beer extract. Carefully place the dry ice into the cooler, and cover loosely with the lid. Do not secure the lid, as pressure may build up.
2. Let the mixture brew for about an hour before serving. Leftover root beer can be stored in one gallon milk jugs.

 

"A&W Style" Chili Dogs

Ingredients:

1  2 ounce beef frankfurter (7½" long) 1 regular hot dog roll 3 Tablespoons "A&W Style" Coney Island Sauce (see recipe below) 1 Tablespoon chopped white onion 1/2 Tablespoon Kraft shredded mild cheddar cheese (optional)

"A&W Style" Coney Island Chili Dog Sauce 1 pound ground chuck 1 six ounce can Hunts tomato paste 1 Cup water 1 Tablespoon sugar 1 Tablespoon prepared yellow mustard 1 Tablespoon dried, minced onion 2 teaspoons chili powder 1 teaspoon Worcestershire sauce 1 teaspoon salt 1/2 teaspoon celery seed 1/2 teaspoon ground cumin (heaping) 1/4 teaspoon ground black pepper

Making the Chili Dog Sauce:

1. In a 2 qt. saucepan, brown the ground chuck, breaking into very small pieces. Salt and pepper lightly while cooking. Do not drain the fat.

2. Add the remaining ingredients. Simmer, uncovered, 30-45 minutes until it thickens. Stir occasionally.

3. Allow to cool, cover, and refrigerate until "Dog-Time". You'll be microwaving what you need later.

Cooking your Chili Dog

1. Bring a 2 qt. saucepan of water to a rolling boil.

2. Remove the saucepan from the heat, and add the desired number of frankfurters to the water. Cover and let sit about 10 minutes.

3. After the franks are done, microwave the chili dog sauce until steaming. (Only microwave what you need, save the rest) Then microwave each hot dog roll 10 seconds....just enough to warm.

4. Remove the cooked franks with tongs, and place on the microwaved hot dog roll.

5. Add about 3 Tablespoons of your prepared A&W chili dog sauce, and the chopped onion. Grated cheddar cheese is optional.

   1 can condensed  tomato soup
1/2 cup vinegar
1 cup sugar (or less)
1 teaspoon dry mustard
1 teaspoon salt
1 tsp.. pepper
1/8 teaspoon garlic powder (+ or - to taste)

3/4 lb. fresh raw bacon
1-1/4 lbs. cream cheese
1/4 C. minced red onions
8oz. sour cream
1/8 C. fresh chopped parsley
1/2 tsp. A-1 sauce
1 tsp. fresh raw chopped garlic
1/2 tsp. Worcestershire sauce
1/8 C. fresh chives (cut)

Chop bacon in food processor. Then cook in saute pan until fully cooked, drain on paper towels and cool. De-stem and chop parsley in food processor, reserve. In a mixing bowl mix all ingredients until smooth. Store in airtight container in refrigerator. 

Emmerils Essence

Combine all ingredients thoroughly.

Almost Emeril's Southwest Seasoning:

2 tablespoons chili powder
2 teaspoons ground cumin
2 tablespoons paprika
1 teaspoon black pepper
1 tablespoon ground coriander
1 teaspoon cayenne pepper
1 teaspoon crushed red pepper
1 tablespoon salt
1 tablespoon dried oregano

Directions: Combine

Steak Sauce (like Heinz 57)

1/2 cup raisins
2/3 cup Heinz ketchup
1 teaspoon chili powder
1 teaspoon seasoning salt
4 ounces applesauce
2 tablespoons Wish Bone Italian salad dressing
 

Directions:

This chutney style sauce, made from plums and other fruits combines the sweet taste of fruits with a sour touch of vinegar. Serve it with Roast Duck and other roasted meat or chicken.

Makes 4 cups

Ingredients

• 3 large peaches, or 1 l pound, 13 ounce can peaches, drained
• 9 large plums, or 1 l pound, 14 ounce can plums, drained
• 1 Cup diced red bell peppers
• 1 Cup coarsely chopped dried apricots
• 1/2 Cup dark brown sugar (omit if using canned fruit)
• 3/4 Cup granulated sugar (omit if using canned fruit)
• 2/3 Cup distilled white vinegar
• 2 tsps. minced Candied Ginger or to taste (optional)